I love this recipe! The bread is very moist. I had to use frozen blueberries in it, but it didn't make a difference. It was still delicious. I followed this recipe exactly, except for adding 3 bananas instead of 2 (I happen to have 3 that needed to be used). Mine did take longer than 10 minutes to bake though - at least 15 minutes.
The taste was great! I used frozen blueberries and it was delicious. Because I do not have loaf pans I used a medium spring-form pan and followed Diane's advice. Then I covered it with foil and baked it for another 15 minutes for a total of 15 minutes.
This bread is delicious! I had bananas and frozen blueberries to use so this recipe fit the bill. I tossed the frozen blueberries in a little bit of flour so they spread evenly and didn't sink to the bottom. I used a 6 cup mini bundt pan and baked them for 25 min. They turned out perfect!
Healthy Blueberry Banana Bread
1 1/2 cups whole wheat flour (you may use all purpose, or a mix of the two, but it will loose some of it's *health value)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/4 cup coconut OR olive oil
1/4 cup unsweetened apple sauce
2 large eggs, lightly beaten (at room temperature)
1 teaspoon vanilla extract
3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
1 heaping cup fresh blueberries
Preheat the oven to 350 degrees (F). Butter and flour a loaf pan; set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
In a large bowl, beat the sugar, oil, apple sauce, eggs and vanilla until just blended. Stir in the mashed bananas and blueberries. Add the dry ingredients and stir *just until combined.
Pour the batter into the prepared loaf pan, place in the oven, and bake until a cake tester inserted in the center of the loaf comes out clean - about 1 hour. Cool for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely.